| Cuisine: Italian | Type: Appetizer | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 lb. angel hair pasta, cooked and cooled Dressing: 4 oz. olive oil 2+ oz. lemon juice, freshly squeezed 4 tsp. finely chopped garlic 2 tbs. Kalamata olives, seeded, chopped finely 1 tbs. capers 1-1/3 cups tomatoes, 1/4" dice 2/3 cups pepperoncini, sliced into rings 2 tbs. oregano, fresh torn 1/3 cup basil, fresh torn 2 tsp. Kosher salt 1 tsp. freshly ground black pepper |
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Instructions:
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1. Cook angel hair pasta according to directions. To cool the pasta, toss in 2 oz. of olive oil after it has been drained very well in a colander. Allow it to cool on a sheet tray lined with parchment. (This is to cool it all at the same time, if you leave it in a bowl some will continue to cook.) 2. For the dressing: heat remaining olive oil in a saute pan then add garlic and cook till lightly browned. Add olives, capers, tomatoes, oregano, pepperoncini and bloom for 15 seconds then pour over the pasta. 3. Season with Kosher salt and freshly ground black pepper. 4. Gently mix all ingredients together and place in a platter or bowl. 5. Top with torn basil. Serve at room temperature for best flavors. |
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Related recipes:
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None |
2001-03-11